Ingredients

A light, fluffy and moist cake whose fusion of almond and apricot flavors approaches the sublime. Or anyways at least something very good.

Preparation

Line a 23 cm cake tin with greaseproof or baking paper. Preheat the oven to 180 °C. Using an electric beater (and it really is a must for this recipe) beat the butter and sugar aggressively. Turning the machine to low, add the eggs to this mixture. In another bowl, mix together the almonds and flour. With the beater off, add one third of the almond and flour to the main mixture, along with the zest of the lemon. Turn the machine on again and mix until everything is incorporated. Then turn it off and add first the second and then the third third of the almond and flour mixture, turning the machine off each time to let the mixture settle. Chop up the apricots in a food processor until they are in very fine shards, one step above a puree. Add the apricots and the juice of the lemon to the mixture, and transfer to the cake tin. Bake in the oven for about 35 minutes, or about the length of one tea time. Perhaps add some powdered sugar on top for a bit of a sweet touch. Consume voraciously.